My delicious warm goat cheese salad: this salad is a colorful, light and vegetarian starter, lunch or dinner idea! I love that pistachio crumble!
Add the pistachios to a blender. Pulse for a couple of seconds until you get a fine crumble.
Pour it in a deep plate and season with some pepper and salt. Slice the goat cheese up into 6 to 8 slices.
Then combine the egg yolk, mustard and a tablespoon of milk or water in a small cup. Season with pepper and salt.
Dip them in the pistachio crumble. Then brush the other side of the goat cheese with the egg wash and sprinkle with the pistachio until nicely coated.
Shred the lettuce and transfer it to a large mixing bowl. Sprinkle with olive oil and balsamic vinegar. Season with a little salt. Slice the cherry tomatoes and grapes in half and then add this to the lettuce.
Grill the goat cheese under a hot grill for 4 minutes on both sides until golden. Place the grape and cherry tomatoes salad onto plates. Then top with the grilled goat cheese. Garnish with the chopped parsley and red onion. Serve immediately.